Wright Bros Recipes

Cod with spiced chickpeas

Serves: 4
Time: 45 mins
Difficulty: Easy

4 fillets of cod - buy them here.
1 bunch of thyme
Extra virgin olive oil
2 tins of cooked chickpeas, drained & rinsed
2 medium shallots finely diced
3 cloves garlic crushed 
1 thumbnail sized piece of ginger grated
50gm chillies seeded & finely chopped 
5g cumin seeds 
10g cumin powder 
15g smoked paprika 
50g tomato purée 
300mls chicken stock
1 bunch coriander, chopped (you can use parsley if preferred)  


Ideally make the chickpeas the day before, this will allow the depth of flavour to come through more fully. 

Chickpeas: In a thick bottomed pan sweat shallots, chillies and ginger in olive oil with the cumin seeds and powder. After 5 minutes add the tomato purée and paprika, cook for 5 minutes, gradually add the chicken stock to just cover the chickpeas. Braise for 15 minutes and allow to sit for the flavours to infuse?

Lightly salt the cod for 5 minutes (this will firm up the cod fillet by removing some of the water), rinse lightly in water and dry with a tea towel.

Heat the oven to 160°C. In a bowl add the chopped thyme and extra virgin olive oil. Place the cod fillets skin down and season the flesh with salt and pepper. Heat a non-stick frying pan (medium heat) and place the fillets skin down into the pan. While the cod is cooking reheat the chickpeas in a saucepan, adding the chopped coriander (or parsley).

Once the cod is well seared on the skin side turn over and place the pan in the oven (if needed) for 8-10 minutes.

Spoon the chickpeas between the four plates and top with the seared cod. Garnish with some of the oil from the chickpeas.